CAPPELLETTI IN CAPON BROTH

Cappelletti (similar to tortellini in the form of a hat) used to be eaten only once a year – on Christmas Day. In the preparation of this absolutely scrumptious and nutritious dish all members of the family were involved: mum or granny kneads, others cut the thin sheets of  pasta  dough into circles using an upturned glass, others seal them up and align them on a paper tray and sprinkle them with a little flour…
… Ingredients (serves about 10) 
Pasta dough: 5 eggs; 500 g of flour Stuffing: 250 g lean veal, 100 g chicken breast, 150 g lean pork, 100 g mortadella (Bologna sausage), 1 sausage or 100 g ham, 80 g parmesan cheese, 2 egg yolks, 1 whole egg, 2 carrots, 2 sticks of celery, parsley, salt and pepper to taste, nutmeg, extra-virgin olive oil…..and the Chef’s secret - 100 g of stracchino ( a type of Italian soft cow's milk cheese).   
Preparation 
STUFFING: Cut all meat into pieces, toss in frying pan, add salt and pepper. When cooked, let cool then mince twice. At second mincing, add sausage and ham. Return the minced meat to the frying pan to allow the remainder of the sauce to be absorbed perfectly. Remove from fire and allow it to cool. Add the eggs, the parmesan cheese, the stracchino and grate the nutmeg, mix well and leave it to stand for a while. 
PASTA DOUGH: Blend the whole eggs with the flour, add a good tablespoon of oil, knead thoroughly. Allow it to stand in a covered dish for about an hour before rolling it out by rolling pin. Cut out little circles of dough with a liqueur glass.  Place the filling in the middle of the circle, fold it in half, close up the sides, unite the points, giving it the characteristic  hat shape. Put the cappelletti on a paper tray to dry. Sprinkle with flour. It takes about 15-20 to make one portion. 
BROTH: The day before serving the dish, immerse the free-range capon in cold water, bring it to the boil with two small onions, two carrots, two pieces of celery, 4-5 parsley leaves, one tablespoon of coarse salt. Let cook for about three hours. The fat should solidify overnight in the saucepan, so the next day you can remove it by ladle, to make it more digestible. Bring it to boil, add the cappelletti, cook for about 7-8 minutes, dish out and serve hot sprinkled with parmesan cheese. 
Bon Appetit!